Swai-on-a Stick


  • 4 Swai fillets (about four ounces each)
  • 12 (10 inch) bamboo skewers
  • 1 tablespoon Creole seasoning (or paprika, mixed herbs and cayenne)
  • ½ teaspoon kosher or sea salt
  • 2 tablespoons Creole or coarse grained mustard
  • 1 cup buttermilk
  • 1 ½ cups all-purpose flour
  • 1 more tablespoon Creole seasoning, as above
  • 4 cups vegetable oil for frying


Cut each fillet lengthwise into three strips, about 1 ½ inches wide. Thread each strip onto a skewer and lay them in a shallow bowl or on a cookie sheet. Combine the seasonings, mustard and buttermilk, stirring to blend well. Pour the mixture over the fillets, cover loosely and refrigerate for six hours or overnight.

Remove the Swai fillets from the refrigerator and allow to drain briefly. Heat the oil in a large deep skillet, to about 360 degrees. In a large bowl, combine the
flour and remaining Creole seasoning. Dredge the skewers in the flour, shaking off any excess. Fry them in batches until golden brown, about four minutes per side. Drain on paper towels and serve hot with our Remoulade or your favorite dipping sauce.

For the Remoulade Sauce:

  • ¼ cup chopped green onions (green part only)
  • 2 teaspoons chopped fresh garlic
  • 1 tablespoon prepared horseradish
  • 2 tablespoons Creole or whole-grained mustard
  • 2 teaspoons yellow mustard
  • 3 tablespoons catsup
  • 1 teaspoon hot sauce of your choice
  • 1 teaspoon Worcestershire Sauce
  • 2 tablespoons fresh lemon juice
  • 1 large egg
  • ½ teaspoon kosher or coarse salt
  • ½ teaspoon cayenne pepper
  • ¾ cup vegetable oil

Put all the ingredients except the oil in a food processor or blender and process until smooth, about thirty seconds. With the motor running, slowly pour in the vegetable oil through the feed tube. The sauce will thicken. Refrigerate covered for at least an hour before serving.

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